Have you ever gone to a restaurant and ordered bbq pork ribs? Chances are, they were either tender and juicy or tough as ...! Ribs are an interesting cut of the animal to work with, they are a tough cut of meat and the best way to prepare them is to braise them or slow cook them with very low dry heat for a long period of time, ideally in a slow smoker.
If you don't have a slow smoker, this recipe is a restaurant style barbecue pork ribs preparation that will give you, literally, falling off the bone tender pork ribs with an amazingly delicious flavor.
Remove the ribs from the cryovac packaging.
Break down the rack into manageable pieces. The reason for this is threefold, smaller sections are easier to work with, they fit in a smaller pot, and you can cook thicker sections longer without overcooking the thinner sections.
Place the ribs in the pork brine. You may need to place a plate over the ribs to weigh them down. Place in refrigerator for 24 hours.
Combine all the ingredients for the dry rub.
Lay out a sheet of plastic wrap. coat all sides of the rib section with the dry rub. Wrap tightly with the plastic. Then wrap tightly a second time.
When you are finished your ribs should look like these.
Next, double wrap the rib sections in foil and place in refrigerator for 24 hours.
Allow the ribs to rest on the counter-top for an hour or so before going in the oven. When they are ready place directly in a preheated 250° F oven. Note: do not unwrap the ribs.
When the ribs come out of the oven they should look like this.
Note: the two thinner sections cooked for about 2-hours, I gave the thicker section another 45-minutes.
When the grill is ready, unwrap the ribs and place over the coals to char and sear them. Once they are done brush liberally with the bbq sauce.
Note: When you are grilling you only want the sauce on for a few minutes, otherwise the sugars will burn and turn bitter.
Restaurant style barbecue pork ribs that are falling off the bone tender with an amazingly delicious flavor. Seriously this is the best pork ribs recipe you'll ever eat.
For The Brine
For The Cure
For The Barbecue Sauce
For The Brine
Make the brine according to the recipe. Cut the rack of ribs into thirds and place in the brine. Let brine for 24 hours. Remove the ribs and rinse well under running water. Pat dry with paper towels and set aside.
For The Cure
Combine all the dry ingredients and mix well. Coat all sides of each rib section. Place on plastic wrap and wrap tightly. Wrap ribs a second time with plastic wrap. Next double wrap with foil and place in refrigerator for 24 hours.
For the Barbecue Sauce
Tear or cut apart the pasilla chilies. Discard the seeds and stems. Using tongs, toast the chilies over a burner until they become aromatic, about a minute or so. Alternatively you can arrange the chili pieces on a sheet pan and toast in a 275° F oven until they become aromatic, about 20 to 30 minutes.
Next, Place the pasilla chilies in a small sauce pan and add enough water to just cover. Place a lid on top and bring to a boil. Remove from heat and allow to thoroughly re-hydrate, about 20 to 30 minutes.
Meanwhile, prepare the quick ketchup by combining all the ketchup ingredients in the bowl of a blender and pureeing until the sugar dissolves.
Remove chilies to the bowl of a blender. Add the chipotle chilies and adobo sauce and puree together. If the chilies are too thick to puree add just enough of the chile soaking water to loosen the blades of the blender. Set aside.
Mix together the vinegars and the cloves, allspice and coriander in a large pot. Over medium heat reduce the mixture by half.
Meanwhile, saute the onion and garlic in the olive oil until the onion is soft and translucent. Add the brown sugar and stir in the molasses. Return to a low bubble and combine with the vinegar mixture. Add the pureed chilies, tomato mixture, and the Worcestershire sauce.
Cook over low to medium heat for about an hour. Season to taste with the kosher salt. Strain through a medium mesh strainer. Refrigerate until ready to use. This will keep for months in the freezer.
For The Barbecue Pork Ribs
Remove the ribs from the refrigerator and place on counter about an hour or two before you are ready to braise them.
Preheat oven to 250° F.
Without unwrapping the ribs, place the ribs on a sheet pan and place the pan in the oven. Allow to slow cook until done. Depending on the thickness of the ribs and the oven temperature the ribs can take from one to three hours to cook. (When you are cooking in plastic wrap don't set the oven above 300° F.)
Remove from oven and set aside until the ribs are cool enough to handle. Remove the foil and then slice through the plastic wrap and remove it.
Meanwhile, Prepare and light a charcoal grill. Add about a cup of the BBQ sauce to a small sauce-pan. Heat over low heat until just warm through. Set aside.
When the grill is ready place the ribs over the coals to char and sear the meat. They're already cooked so they wont need much time. Char each side and then coat with sauce. Allow the sugars in the sauce to slightly caramelize and remove the ribs to a plate for serving.
About ketchup - I don't buy ketchup, ever. If I need ketchup as a standalone ingredient I make it. When I need ketchup as a component or ingredient in another recipe I use my quick ketchup recipe.
Combine all ingredients in a blender and puree on high until the sugar and salt are dissolved.
If I am cooking down, or reducing, my recipe I use my quick ketchup recipe as is. However, If I am not cooking down my recipe, I simmer the quick ketchup recipe until it reaches the consistency of ketchup.
Tags: barbecue pork ribs, best pork ribs, bbq pork ribs recipe